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The Ultimate Crispy Pork Schnitzel Recipe: Perfectly Tender & Crunchy Every Time

When you’re craving a dinner that’s both quick to prepare and deeply satisfying, look no further than this incredible Pork Schnitzel recipe. This classic dish takes very little time to whip up, yet it delivers maximum flavor and comforting appeal. We’re going to dive into how to create a perfectly golden-brown, extra-crunchy exterior that makes this schnitzel truly stand out. Can you guess the secret ingredient just by looking at the photos? It’s a game-changer for achieving that irresistible crispiness!

Crispy Pork Schnitzel served on a white plate with a fresh arugula salad and bright lemon wedges, ready to be enjoyed.

You might notice a similarity between this dish and some of my other popular recipes, like my Potato Chip Chicken, which could technically be categorized as a type of schnitzel itself. At its core, schnitzel is a remarkably versatile dish defined by any protein—be it pork, veal, chicken, or even turkey—that has been pounded out super thin, expertly breaded, and then pan-fried until golden and crisp. My recipe for Crispy Parmesan Chicken also perfectly fits this broad and delicious definition. While it’s a simple concept, the results are always impressive.

Despite its adaptability, schnitzel boasts a rich heritage. Its origins are deeply rooted in the culinary traditions of Germany and Austria, particularly with the famous Wiener Schnitzel made from veal. Over centuries, this beloved dish has evolved into numerous regional versions and remains a widely cherished and popularly served meal across kitchens and restaurants throughout Europe and beyond. This recipe brings that authentic, comforting essence right to your dinner table with a delightful pork variation.

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Ingredients for the Best Pork Schnitzel

If you haven’t already guessed my secret weapon for an unbelievably crunchy schnitzel, it’s cornflakes! Yes, ordinary cornflakes, lightly crushed, create an exceptional texture that beats traditional breadcrumbs every time. This unique breading, combined with tender pork tenderloins—which are inherently more succulent and ideal for achieving that melt-in-your-mouth tenderness essential for perfect schnitzel—forms the dynamic duo behind what I confidently believe will be the best schnitzel you’ve ever had. These two elements are truly my secret to elevating a simple dish to an extraordinary culinary experience!

All the fresh ingredients laid out for making Pork Schnitzel, including pork tenderloin, eggs, flour, cornflakes, and spices.

Beyond the primary ingredients, my frying medium also plays a crucial role in the final flavor profile. I prefer to pan-fry my schnitzel in a generous mixture of butter and oil. This combination doesn’t just prevent the butter from burning; it also infuses the cutlets with an unparalleled richness and a deeper, more complex flavor. Let’s be honest, butter truly does make everything better, especially when it comes to frying!

Oh, and whatever you do, do not skimp on the lemon! Squeezing fresh lemon juice generously over the hot, fried cutlets isn’t just a traditional serving method; it’s absolutely essential. The bright acidity of the lemon masterfully cuts through the richness and fattiness of the fried meat, creating a perfect balance that brightens every bite. It elevates the entire dish from simply delicious to truly unforgettable.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and detailed instructions.

Crafting Your Perfect Pork Schnitzel: Step-by-Step

The journey to a perfect, crispy pork schnitzel begins with proper meat preparation. I start by meticulously slicing the pork tenderloins on a sharp diagonal. This technique allows me to begin with a piece of meat that is already quite thin, which is crucial for the schnitzel’s characteristic texture and quick cooking time. Once sliced, each piece is then placed between two sheets of cling wrap and gently but firmly pounded out using a meat mallet. The goal is to achieve an incredibly thin cutlet, ideally about 1/8 to 1/4 inch thick, without tearing the meat. This ensures even cooking and maximum tenderness. After pounding, I set up a classic breading station: one shallow dish for seasoned flour, another for a mixture of scrambled eggs and milk, and a third for our secret weapon—the crushed cornflakes.

Pounding out thin slices of pork tenderloin between plastic wrap using a meat mallet to create perfectly thin schnitzel cutlets.

A breading station set up with seasoned flour, egg wash, and crushed cornflakes, ready for coating pork cutlets.

While some prefer to bread all the cutlets before frying, I find that breading as I go ensures the freshest and crispiest coating. Whichever method you choose, the next step is frying. In a large, heavy-bottomed skillet (a cast-iron skillet works wonderfully here), heat a generous mixture of butter and oil over medium heat until it’s shimmering and hot. The sizzle when the cutlet hits the pan is what you’re looking for! Carefully place 2-3 breaded cutlets into the hot oil, being careful not to overcrowd the pan, which can lower the oil temperature and prevent crisping. Fry each side for approximately 2-3 minutes, or until they achieve a beautiful golden-brown color and become wonderfully crisp. Once fried, transfer the cutlets to a tray lined with paper towels and topped with a wire cooling rack. This setup allows air to circulate around the schnitzel, preventing it from getting soggy. To keep the finished schnitzel warm while you fry the remaining batches, place the tray in a low oven (around 200°F or 90°C).

A breaded pork cutlet frying in a hot cast-iron skillet, achieving a golden-brown and crispy crust.

Freshly fried schnitzel resting on a wire rack over a paper towel-lined tray to maintain maximum crispiness.

As I highlighted earlier, serving your schnitzel with plenty of fresh lemon wedges to squeeze over the top is not just traditional, it’s essential for flavor balance. The vibrant citrus notes perfectly complement the rich, crispy cutlets. For a complete and satisfying meal, I personally love serving schnitzel over a large, fresh arugula salad. The peppery greens provide a delightful counterpoint to the heavier fried meat, creating a harmonious balance of textures and flavors. Alternatively, schnitzel is also fantastic alongside classic comfort food pairings such as creamy mashed potatoes and tender southern green beans. No matter how you choose to serve it, this pork schnitzel is guaranteed to be a hit!

A plate of golden-brown Pork Schnitzel, garnished with an arugula salad and fresh lemon wedges, ready for a delightful meal.

Expert Notes & Tips for Perfect Schnitzel

Achieving the signature texture and quick cooking time of schnitzel hinges entirely on the thinness of the meat. This is a non-negotiable step! Take your time to pound the pork tenderloin slices as thin as possible, aiming for about 1/8 to 1/4 inch thickness. The key is to be firm but gentle; ensure you get it very thin without tearing through the meat or creating holes, which can cause the breading to fall off during frying. A consistently thin cutlet guarantees that it cooks rapidly and evenly, resulting in a tender interior and crisp exterior.

Our secret cornflake breading is truly all you need for an outstandingly crispy schnitzel. However, if you’re curious to experiment with texture, you can certainly combine it—half cornflakes, half panko breadcrumbs—for a slightly different but equally delicious crunch. When preparing your breading, it’s vital to measure your cornflakes *after* crushing them. For this recipe, I typically use about 5 cups of crushed cornflakes, which usually requires starting with approximately 8 cups of whole, uncrushed cornflakes to get the right amount after processing. This ensures you have ample breading for all your cutlets.

While I personally find this schnitzel so flavorful and moist that it doesn’t require an additional sauce, some people prefer a dipping accompaniment. If you’re looking to explore various sauce options, I highly recommend you check out this comprehensive page which offers a whole slew of traditional and modern schnitzel sauces, from creamy mushroom gravies to tangy cranberry sauces. Alternatively, you could treat this dish much like a classic chicken fried steak, which is, at its heart, essentially a schnitzel. A hearty country gravy or a simple pan sauce made from the frying drippings could also be a fantastic addition.

Versatile Substitutions for Your Schnitzel

For this recipe, I specifically opt for pork tenderloin due to its superior tenderness and lean profile, which makes it perfect for pounding thin. However, if pork tenderloin isn’t available or you prefer an alternative, you can absolutely use pork loin. The most crucial aspect, regardless of the cut, is ensuring the meat is pounded out to be super thin. For a truly authentic experience, especially if you’re aiming for a classic Wienerschnitzel, veal is the most traditional protein and would yield a wonderfully rich and tender result.

Making this recipe gluten-free is straightforward with a couple of simple swaps. For the flour dredge, replace standard all-purpose flour with a cup-for-cup gluten-free flour blend. Additionally, you’ll need to source gluten-free cornflakes. Many brands offer them, with popular choices like Nestle and Nature’s Path both producing excellent gluten-free versions that work perfectly for this recipe.

Roasted garlic powder is a secret weapon in my kitchen, offering a deeper, sweeter, and less pungent garlic flavor compared to its raw counterpart. I use it wherever I would normally use regular garlic powder to add an extra layer of complexity. However, if you can’t easily locate roasted garlic powder, feel free to use standard garlic powder; the results will still be delicious.

If you need to make this pork schnitzel recipe dairy-free, a few adjustments will ensure it remains just as delightful. First, omit the milk from the egg wash mixture and instead add a splash of water or a dairy-free milk alternative to thin the eggs slightly. Second, when frying the cutlets, simply use a neutral vegetable oil (such as canola, grapeseed, or sunflower oil) and skip the butter and olive oil entirely. These simple changes will allow you to enjoy a delicious, crispy schnitzel that perfectly accommodates dietary needs.

A beautifully golden-brown Pork Schnitzel on a white plate, served with a fresh arugula salad and lemon wedges, ready to be enjoyed.

More of my Favorite Weeknight Dinners

Pecan Crusted Chicken

Doritos Taco Salad

Greek Salmon

Chicken and Biscuits

Easy Beef Stroganoff

Parmesan Chicken Meatballs

Quick and Classic Lasagna

Saffron Chicken and Mushrooms

Ground Turkey Tacos

Chicken Enchilada Suiza

Did you give this crispy pork schnitzel recipe a try? I’d love to hear from you! Please let me know your thoughts by leaving a review or comment below. And for more delicious recipes and cooking inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: about 12 cutlets

Pork Schnitzel

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

When you want a quick and classic dinner reach for this Pork Schnitzel recipe. It takes no time to whip up and it’s delicious comfort food!

Ingredients

2 Pork Tenderloins, thinly sliced
Kosher Salt, Morton’s
Fresh Cracked Black Pepper
½ cup All-Purpose Flour
1 teaspoon Roasted Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Sweet Smoked Paprika
3 large Eggs
¼ cup Whole Milk
5 cups Corn Flakes, crushed – measure after crushing
Extra Virgin Olive Oil, as needed
Unsalted Butter, as needed
Lemon Wedges, for serving

Instructions

On a diagonal, slice the pork tenderloins into about ½-inch slices. Then place them between two pieces of cling wrap and pound them out as think as you can without making holes in the meat. Dust each side of each cutlet with a little bit of salt and pepper. Let them rest while you prepare the breading station.

To prepare the breading station. In a shallow bowl or tray, combine the flour, garlic & onion powders, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Sir everything together till evenly combined.

In a second shallow bowl, whip together the eggs and milk until a smooth mixture forms.

In a bag or food processor, crush the corn flakes till small pieces form, with some larger pieces remaining. Place them in a third bowl.

Dredge the seasoned pork cutlets first in the flour, then in the egg, and finish in the cornflakes. Place the breaded cutlets on a parchment-lined baking tray and repeat until all of them have been breaded.

In a large cast iron skillet, heat 2-3 tablespoons of oil and 2 tablespoons of butter over medium heat till hot. Fry 2-3 breaded pork cutlets at a time, for about 3 minutes per side, till crisp and golden brown.

Remove them to a paper towel-lined tray with a wire rack on it. Keep the fried cutlets in a warm oven (200˚F) till you have fried them all. Continue with the remaining breaded cutlets adding more oil and butter to the pan as needed to keep it from being dry.

Serve the cutlets with lemon wedges to squeeze over them. Many people also enjoy schnitzel with ketchup, I also like to serve it with English mustard too.

Notes

Notes & Tips

Schnitzel depends on a very thin piece of meat. That is what ensures it cooks so quickly. Be sure to pound the meat as thin as you can, without breaking through it or making holes.

The cornflakes are all you need to bread this schnitzel. You can cut it half and half with panko if you like. And be sure to measure your cornflakes after crushing them. I use about 5 cups of crushed cornflakes, about 8 cups pre-crushing.

I personally don’t need a sauce for my schnitzel, but if you are looking for one, check out this page for a whole slew of options. You could also treat it like a chicken fried steak, it is essentially a schnitzel too.

Substitutions

I like to use pork tenderloin for this recipe. You could also use pork loin. The main thing is to just ensure that it gets super thin. Veal is also very traditional and would make it a Wienerschnitzel.

If you would like to make this recipe gluten-free, swap the flour for a cup-for-cup alternative. Also seek out gluten-free cornflakes Nestle and Nature’s Path both make them.

Roasted Garlic Powder is my secret weapon in my kitchen. I use it anywhere I would use regular garlic powder. But if you can not locate it, go ahead and use garlic powder.

If you need to make this recipe dairy-free, leave the milk out of the eggs and add a splash of water. Also, fry the cutlets in vegetable oil and forget the butter and olive oil.

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Pan-Fried Pork Perfection